Malanga fritters

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Ingredients

  • For the malanga fritters:

  • 1.2kg raw malanga, peeled and diced
  • 1 scotch bonnet chilli pepper
  • 25g finely chopped parsley leaves
  • 1 tbsp salt
  • 120ml vegetable oil, plus oil for frying
  • 7 to 8 tbsp spices and herb seasoning, recipe follows
  • 1 tsp freshly ground black pepper

  • For the spices and herb seasoning:

  • 200g chopped onion
  • 30ml vinegar
  • 45ml olive oil
  • 1/2 red pepper, chopped
  • 2 spring onions, chopped
  • 5 large garlic cloves, chopped
  • 1 tbsp yellow mustard
  • 2 tbsp bouillon seasoning
  • 1/2 tbsp freshly ground black pepper
  • 2 to 3 scotch bonnet peppers, chopped
  • 40g coarsely chopped parsley leaves

Use imperial measurements

Method

How to make Malanga fritters

For the malanga fritters:
1) Add the malanga to a food processor and pulse until a pasty-like consistency forms, then transfer to a mixing bowl.

2) Using a mortar, mash the chilli, parsley and the salt.

3) Heat the vegetable oil in a medium frying pan over low heat, add the spices and herb seasoning and saute for 1 minute. Add to the bowl with the malanga paste.

4) Stir in the black pepper, cover and let stand for 1 hour. The batter can be refrigerated for up to 1 day.

5) Coat a heavy pan with oil over a medium-high heat. Once the oil is hot, drop tbsp of batter into the hot oil. Do not crowd the pan.

6) Fry the fritters until golden, about 3 to 4 minutes on each side. Remove to paper towels to drain. Transfer to a serving platter and serve hot.

For the spices and herb seasoning:
1) Put the 10 first ingredients in a blender or food processor and blend until smooth. Add the parsley and stir to combine.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.

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